CREAMY POTATO CURRY1 1/4 pounds medium potatoes (each about 3 inches long)
1/4 teaspoon turmeric
1 teaspoon salt
Juice of 1/4 lime or 1/4 lemon
2 cups plain yogurt
1/2 cup light cream or half and half
1 1/2 tablespoons finely chopped fresh ginger
4 cloves garlic
1 tablespoon finely chopped green chiles
1 teaspoon salt
1/4 teaspoon ground mace
1/4 teaspoon ground cardamom
1 teaspoon sugar
2 teaspoons butter
1 teaspoon ground black pepper
3 tablespoons grated cheddar cheese
1/2 cup finely chopped onion
1/2 teaspoon black cumin seeds (shahjeera), optional
1 tablespoon chopped fresh mint leaves (for garnish)
Peel potatoes and cut into slices across width, about 2/3-inch thick. Parboil in a pot of boiling water with turmeric, salt and lime juice. Remove from heat after 3 minutes and drain. Fill pot with cold tap water to cool potatoes, then drain water again. Prick potatoes gently with a fork.
Make marinade in a separate cooking pot: Put in the yogurt; then beat or whisk it. Add cream, ginger, garlic, green chiles and salt. Add potatoes and leave for at least 15 minutes.
Put this pot over a low heat and add mace, cardamom, sugar, butter, pepper, cheese and chopped onion. Stir, then add 1 1/2 cups water. Bring to simmer and add black cumin seeds. Cook, uncovered, on very low heat until potatoes are done (about 5-7 minutes).
When serving, you can reheat in same pot, or put into an oven-proof casserole dish and reheat just before serving. To finish, sprinkle chopped fresh mint over the top.
Serve as part of an Indian meal with rice or roti, along with another dryish meat, fish or vegetarian dish. Can also be served as part of a Western meal.
Serves 5 as a side dish
Source:
50 Great Curries of India by Camellia Panjabi 
